For Bohemian Powidl-Liwanzen dissolve yeast, sugar and salt in the lukewarm milk. Stir the sifted flour in the milk until smooth, then add the egg yolks, vanilla pulp, lemon zest and melted butter. Cover and let rise at room temperature for 1 hour. Beat egg whites until stiff and fold in.
Heat clarified butter in a li- bug pan and pour mixture into the wells. (If you don’t have a pan, you can use metal rings of about 6 cm Ø, which you put into a coated pan). Shake the pan a little so that the mixture is well distributed. Allow to stand for about 5 minutes, then turn and fry.
Lift out, spread each Liwanze with Powidl and put together with an uncoated one. Heat sugar in a pan, let it caramelize and drizzle thinly over the Liwanzen. Sprinkle with powdered sugar Bohemian Powidl Liwanzen.
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